DIY Pumpkin Puree

Greetings and happy Thanksgiving week! I am super excited it is finally almost here. I can't wait to get in the kitchen and make my favorite pie from Southern Living, pumpkin pecan strudel pie! This pie is a brilliant cross between pumpkin and pecan pies. It is always a hit at Thanksgiving and will make your mouth water as soon as you lay eyes on it. The secret to the pie is making your own homemade pumpkin puree!

This recipe originally called for canned pumpkin, but I love making it with home roasted pumpkin. I find roasting pumpkins at my local pumpkin patch. I always pick up a grey one, as it yields the best taste. If you have roasted a squash in the oven before, roasting a pumpkin is just as easy and the taste is 10,000 times better than canned! Here's how to make your own at home! READ NEXT: MAPLE CINNAMON GLAZED PUMPKIN SPICE SCONES

Start by chopping the pumpkin into quarters and remove the seeds. Rub the quarters with a little bit of olive oil and roast in the oven at 350 degrees Fahrenheit for about 45 minutes. Check to see that all the quarters are fork tender, if not leave it in just a little longer.

Let the quarters cool, then scrape away the pumpkin from the skin. In a food processor, puree the pumpkin until smooth. If it is not pureeing as easy, add in a little bit of water and it should help smooth it out. Store in an airtight container in the freezer for up to 6 months, or in the refrigerator for up to two weeks!

Some of my other favorite pumpkin treats to make with this puree are waffles, pancakes and muffins! What do you like to make with pumpkin puree? Leave me a comment below! Stay tuned tomorrow for my next post- Pumpkin Pecan Strudel Pie!

Have a happy Thanksgiving week!

-Ali